The Most Popular Brown Sauces

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Brown or dark golden sauces are emblematic of French cuisine. They are prepared by slow and long heat treatment of meat and animal bones, most often using beef.

As a result of the heat treatment, at the bottom of the dish in which you prepare the sauce, you will notice that brown particles remain - these are actually the proteins released by the high temperature. They are diluted with a liquid, which is then thickened to obtain an aromatic brown sauce.

The ancestor of brown sauces is the 19th century Espanyol sauce, which today is considered extremely difficult to prepare, which is why even top chefs avoid it.

Espanyol sauce is made from brown broth thickened with brown stuffing. Finally, add tomato paste or tomato paste. During the cooking process, it is important to scrape the foam off every two hours.

It is heavy and dark and therefore no longer in vogue in the modern kitchen. However, thanks to the Espanyol sauce today we have 2 of its more modern versions - Demiglas and Bordeaux.

To prepare Demiglas, you must first roast mixed round bones, pieces of beef, beef or pork in a pan. At a later stage, add chopped vegetables and, in some cases, tomato paste. Once they turn brown in color they are removed.

The pan is filled with broth or white wine and the remains are collected with a spatula. The very dissolution of baking or frying residues in a liquid is called "deglazing". Pour the liquid into a saucepan and simmer over low heat, stirring occasionally.

The fluid should be halved. In the end, a dark brown sauce is obtained, which is strained and thickened further with starch dissolved in wine.

Making brown sauces is not easy at all. Bordeaux also proves it. However, if you decide to play, here's what you need for it: 60 g butter, 2 tbsp. flour type 500, 1 tsp. beef broth, 1 onion old, 1 and ½ tsp. red wine, 1 tbsp. tomato puree, 2 pinches of salt, 1 pinch of black pepper, 4 pcs. allspice beans, 10 ml lemon juice, 2 sprigs of fresh parsley.

Melt the butter and fry the onion in it until light golden. Add the flour and leave to turn red. Pour the cold broth with constant stirring and boil for 20 minutes. Add the remaining ingredients and cook for another 5 minutes.